Cheesecake de dulce de leche por Osvaldo Gross (2021)

For the base: 80 g Butter 250 g Cookies 100 g Walnuts 30 g Icing sugar For the filling: 300 g Heavy cream 350 g Dulce de leche (confectioner's style) 400 g Milkaut cream cheese 10 g Unflavored gelatin 50 ml Water Grind the cookies and walnuts in a food processor. Mix with the melted butter and icing sugar and line a 22 cm springform pan. Line the sides with parchment paper or acetate. Filling: Mix the dulce de leche with the cream cheese until smooth and lump-free. Whip the cream to soft peaks. Hydrate the gelatin with the water and melt over low heat. Combine the gelatin and cream cheese mixture with the cream cheese mixture. Pour the filling over the cookie base. Chill in the refrigerator until firm. Unmold and serve with dulce de leche or chocolate sauce, or caramelized nuts.